Easy Coconut Cake Recipe With Cake Mix

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EASY COCONUT CAKE



Easy Coconut Cake image

Turn boxed cake mix into a delicious coconut cake with this easy recipe. Make the frosting when you're ready to serve dessert. After frosting the cake, sprinkle with shredded coconut.

Provided by Paula Deen

Categories     baking     classics     entertaining     southern     spring     sweets     winter

Time 20m

Yield 10

Number Of Ingredients 11

1 (18.25-ounce) box yellow cake mix
whole milk, as called for by the cake mix
½ cup shredded sweetened coconut, for topping
1 cup sour cream
1½ cups sugar
12 oz canned or frozen shredded coconut
2 large egg whites
1½ cups sugar
2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans with butter, oil or cooking spray.
  • Follow the directions on the cake mix box, substituting milk for water. Divide the batter among the cake pans. Bake for 20 minutes. Remove from the oven and let cool in the pans for 5 minutes on a wire rack, then remove the cakes from the pans to cool completely.
  • Spread filling between the slightly warm cake layers, piercing each layer with a toothpick as you stack them, but don't pierce the top of the top layer. Store the cake in a container in the refrigerator for 2 to 3 days to allow the flavors to soak through.
  • In a medium bowl, stir together the sour cream, sugar and coconut.
  • Make on the day you're serving the cake. In the top of a double boiler, combine the egg whites, sugar, corn syrup or cream of tartar, and salt. Do not place over the heat; instead beat for 1 minute using a handheld electric mixer. Then place over simmering water and cook, beating constantly, until the frosting forms stiff peaks.
  • This should take about 7 minutes. Remove from the heat. Add the vanilla and beat until it reaches spreading consistency, about 2 minutes. Frost the top and sides of the cake and sprinkle all over with shredded coconut.

THE CAKE MIX DOCTOR'S EASY REFRIGERATOR COCONUT CAKE



The Cake Mix Doctor's Easy Refrigerator Coconut Cake image

I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.

Provided by Marie Nixon

Categories     Dessert

Time 48m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

18 1/4 ounces white cake mix, Duncan Hines is preferred
1 cup milk
1/2 cup cream of coconut, plus more cream of coconut for brushing on the baked layers
3 large eggs
2 cups sour cream
1 3/4 cups granulated sugar
1 (8 ounce) container frozen whipped topping
3 1/2-4 cups sweetened flaked coconut

Steps:

  • .Place a rack in the center of the oven and preheat oven to 350. Lightly mist three 9 inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
  • Stir the cream of coconut to make sure that is mixed together.
  • Place the cake mix, milk, 1/2 cup cream of coconut, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer, scraping down the sides of the bowl again if needed. The batter should look well blended.
  • Divide the cake batter evenly among the 3 prepared pans, about 1 1/2 cups batter per pan, smoothing the tops with a rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place two pans on that rack and one in the center of the rack above.
  • Bake the cake until layers are light brown and the tops spring back with lightly pressed with a finger, 18 to 23 minutes. The cake layer on the higher rack may bake faster, so test it for doneness first.
  • While the cakes bake, make the frosting. Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer.
  • Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed. Place the frosting in the refrigerator to chill for at least 10 minutes.
  • Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, and then invert again so they are right side up.
  • While the cakes cool, use a small brush to gently brush the tops of the cake with the remaining cream of coconut. Let the cakes cool completely, 15 minutes longer. When the cakes are cool, use a large serrated knife to cut each cake in half horizontally to make 6 layers.
  • To assemble the cake, transfer one layer, cut side up, to a serving platter. Spread the top with a heaping 2/3 cup frosting. Place another layer, cut side up, on top of the first layer and frost with 2/3 cup frosting. Repeat this process with the remaining layers and frost the top and sides of cake. Sprinkle 1/2 to 1 cup coconut on top of the cake for garnish.
  • This cake can be stored in the refrigerator for up to one week.

COCONUT CREAM CAKE I



Coconut Cream Cake I image

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 8h50m

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  • In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  • In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g

EASY PINEAPPLE COCONUT CAKE



Easy Pineapple Coconut Cake image

Pairing pineapple with coconut lent a tropical flavor to the dessert served as the finale to our theme party. Shared by a former co-worker, this recipe has been in my file for 20 years and never fails to delight those who try a piece. -Gina Mueller, Converse, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 9

1 package yellow cake mix (regular size)
1-1/4 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (20 ounces) crushed pineapple, drained
1 envelope whipped topping mix (Dream Whip)
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in pineapple. Spread over cake. Prepare whipped topping mix according to package directions; set aside. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in 1 cup whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight.

Nutrition Facts :

EASY MELT IN YOUR MOUTH COCONUT CAKE



Easy Melt in Your Mouth Coconut Cake image

One of my friends shared this recipe with me and every time I make it I get "best cake ever" comments! A guaranteed easy hit every time, and the most moist cake you will ever eat!

Provided by tennis5

Categories     Dessert

Time 45m

Yield 15 serving(s)

Number Of Ingredients 5

1 (18 ounce) box Duncan Hines Moist Deluxe yellow cake mix
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) can Coco Lopez, coconut cream mix
1 (16 ounce) container Cool Whip
1 (8 ounce) bag coconut

Steps:

  • Bake cake according to cake box directions in a 13 x 9 pan.
  • Take cake out of oven and while still hot, poke holes all over top with something the size of a small birthday candle.
  • Slowly pour can of sweetened condensed milk over the top of cake making sure it doesnt all run to the sides.
  • Slowly pour Coco Lopez over top of cake -- you may have to heat this up in microwave 20-30 seconds to get it liquid.
  • enough to pour -- this ingredient is found in the "drink mixers" section of the grocery store.
  • If you have time, cover cake and put in refrigerator overnight getting it cold.
  • When you are ready to serve, spread Cool Whip on top and then sprinkle coconut over top to taste -- guaranteed to please!

Nutrition Facts : Calories 486.4, Fat 29.1, SaturatedFat 22.1, Cholesterol 9.7, Sodium 285.5, Carbohydrate 54.1, Fiber 3.5, Sugar 39.1, Protein 5.8

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